Ina Garten’s Chicken Noodle Soup [Video]
Chicken Noodle Soup is also known as "Jewish Penicillin" because of its renowned curative powers. Here's a well-known version, by Ina Garten.
Servings: 6
Ingredients
- 1 whole (2 split) chicken breast bone in, skin on
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 2 quarts homemade Chicken Stock
(see Ina’s recipe or use your own homemade chicken stock), or use store-bought . - 1 cup (2 stalks) celery medium-diced
- 1 cup (3 carrots) carrots medium-diced
- 2 cups wide egg noodles
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 350℉.
- Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked.
- While the stock is heating up and simmering, place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
- Add the cooked chicken meat and parsley and heat through.
- Season to taste and serve.
